High-Efficiency Commercial Baking Equipment

The preferred equipment for professional baking factories! This commercial baking oven is equipped with hot air circulation and uniform heating technology, suitable for baguettes, European pastries, pastries, etc. It is easy to operate and maintain. Verified by over 500 baking customers worldwide, reducing labor costs and improving product consistency.

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High-Efficiency Commercial Baking Equipment

[Mysida] Professional Baking Equipment

Automated conveying, suitable for batch baking of cookies, potato chips, nuts, etc., saving labor costs. Stainless steel body is heat-resistant and supports customized cavity length, making it the preferred choice for food factory procurement!

Eco-stone tunnel oven

Voltage: 380V

Power: l6kw/m ,Actual energy consumption 55%

Weight:

Size: 1600MM*2350MM

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Natural slate tunnel oven

Voltage: 380v

Power: 16KW

Weight:

Size: 750mm*2350mm

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Eco-Stone energy storage rotary hot air oven 01

Eco-stone Rotary Oven

Voltage: 380V

Power: 54KW

Weight: 2300KG

Size: 3070*1780*2500MM

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Automatic flipping electric griddle

Voltage: 380V/220V

Power: 6.8KW

Weight: 218Kg（-23）/220Kg（-26）

Size: 1250*750*880MM

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Reciprocating electric baking pan

Voltage: 380V

Power: 93KW

Weight: 5500KG

Size: 6200*1850*2200MM

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Why choose our product?

Our foreign trade business team has over 20 years of rich experience, and our products are stably exported to multiple countries throughout the year, including the United States, South America, Europe, Africa, Southeast Asia, and the Middle East. The company has obtained ISO 9001 and CE certification, ensuring that you receive high-quality products from start to finish.

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stainless steel body

The body and interior are made of food grade 304 stainless steel, which is corrosion-resistant, heat-resistant, and not easily deformed or rusted after long-term use

Intelligent and precise temperature control

Adopting a dual sensor+PID intelligent temperature control system, the temperature accuracy can reach ± 1 ℃.

Efficient and energy-saving design

Equipped with energy-saving heating tubes and insulation layers, the thermal efficiency is increased by 30%, saving 1.2 degrees per hour compared to traditional equipment.

Provide Ideal Solutions For Your Industrial Applications

Upgrade your baking production line! Our industrial grade baking equipment adopts an intelligent temperature control system (± 1 ℃ accuracy), supporting the production of multiple categories of bread/cake/biscuits, saving energy by more than 30%, and increasing daily production capacity by 25%. CE certification, durable for over 10 years.

Professional Bakeries

Commercial Deck Ovens for Bakeries: 200+ Loaves/Day with Consistent Crust & Crumb

Custom Cake Studios

Countertop Convection Ovens for Cake Studios: Perfect Baking for 10+ Flavor Variations

Food Processing Plants

Industrial Tunnel Ovens for Food Factories: 100kg/Hour Biscuit Production with Zero Defects

Café & Cafeteria Chains

Compact Combination Ovens for Cafés: Fresh Croissants, Muffins & Pizza in One Device

Handmade and specialty food manufacturers

Customizable Baking Machines for Artisanal Food Producers – Craft Breads & Gluten-Free Goods

Case Introduction

Reciprocating Electric Griddle: Elevating Luxury Hotel Banquet Experiences in Europe

In the European luxury hospitality industry, personalized banquet experiences are a key differentiator, especially for large-scale events like grand weddings. A five-star hotel in London faced significant challenges when tasked with catering a 500-person wedding banquet featuring customized dishes such as thin-crust pizza and French crepes. Traditional ovens, plagued by large footprints and slow preheating, failed to meet the demand for rapid menu switching and efficient large-batch cooking. The adoption of a custom reciprocating electric griddle transformed its banquet catering operations, delivering exceptional culinary experiences while optimizing operational efficiency.

Background: Banquet Catering Pain Points for Luxury Weddings

As a renowned five-star hotel in London, the venue regularly hosts high-profile events, with 500-person weddings being a staple. For the featured custom menu—including thin-crust pizza and French crepes—the hotel’s existing traditional ovens presented insurmountable obstacles:

Slow Menu Switching: Traditional ovens required lengthy preheating and temperature adjustments when switching between dishes (e.g., from pizza to crepes), leading to delayed food service and inability to keep up with the banquet’s tight schedule.
Bulky Footprint: The hotel’s banquet hall adjacent kitchen space was limited, and traditional ovens occupied large areas, restricting the setup of multiple cooking stations needed for diverse menu items.
Inefficient Large-Batch Cooking: Traditional ovens had low throughput, with thin-crust pizza taking up to 8 minutes per batch—too slow to serve 500 guests efficiently, risking uneven dining experiences.

Solution: Custom Modular Reciprocating Electric Griddle Deployment

To address these challenges, the hotel opted for a custom modular reciprocating electric griddle, tailored to the unique needs of large-scale luxury banquets. The core design features of the equipment perfectly aligned with the hotel’s catering requirements:

Dual-Layer Independent Temperature Control: The griddle was designed with two separate cooking layers. The upper layer was set to 220℃ for thin-crust pizza, while the lower layer maintained 180℃ for French crepes—enabling simultaneous cooking of different dishes without cross-contamination of flavors or temperature interference.
Reciprocating Motion Technology: The griddle’s reciprocating movement allowed crepe batter to spread naturally and evenly across the cooking surface, forming thin, crispy crusts that met the hotel’s high culinary standards. For pizza, the motion ensured uniform heat absorption, enhancing crust crispiness.
Modular & Space-Saving Design: The modular structure allowed flexible assembly, and the equipment occupied only 1.2 square meters of space—ideal for the hotel’s limited kitchen area adjacent to the banquet hall.

Remarkable Results: Elevated Banquet Experiences & Operational Efficiency

Since integrating the reciprocating electric griddle into its banquet catering setup, the hotel achieved significant improvements in menu flexibility, cooking efficiency, guest experience, and space utilization:

增强的菜单灵活性：一台往复式电动烤盘可以同时烹饪多达4道不同的菜肴，轻松满足500位客人的个性化需求。这消除了对多种专用烹饪设备的需求，使酒店能够在豪华活动中提供更丰富的定制菜单选项。
提升烹饪效率：煎锅将薄饼的烹饪时间从8分钟缩短到4分钟。得益于高效的平行烹饪能力，500人的宴会整体餐饮服务时间减少了25%，确保即使在大型聚会中也能顺利及时地送达食物。
升级的客人体验：酒店将往复式电烤盘融入开放式厨房设计。客人可以观看烤盘的精确往复运动，制作他们定制的菜肴，为婚礼宴会增添了一种独特的仪式感。会后反馈显示，与使用传统烹饪设备的宴会相比，酒店的客人满意度评分提高了18%。
优化空间利用：这款占地面积仅为1.2平方米的往复式电烤盘相比传统烤箱节省了60%的空间。这为其他餐饮操作释放了宝贵的厨房空间，提高了宴会厨房的整体工作效率。

为什么往复式电动烤盘是豪华酒店宴会的理想选择

For luxury hotels hosting large-scale events like weddings, corporate galas, and diplomatic banquets, the reciprocating electric griddle offers a tailored solution that balances culinary quality, operational efficiency, and guest experience. Its dual-layer cooking capability, rapid temperature adjustment, and space-saving design address the core pain points of traditional banquet cooking equipment—slow service, limited menu diversity, and space constraints.

As European luxury hotels increasingly focus on personalized and immersive guest experiences, the reciprocating electric griddle has emerged as a key tool for elevating banquet catering standards. It not only enhances operational efficiency but also adds a unique visual and interactive element to dining, helping hotels stand out in the competitive luxury hospitality market.

Natural Slate Tunnel Oven: Enhancing Quality & Output for Lebanese Pizza & Manakish Producers

A renowned bakery in the Middle East, specializing in traditional Lebanese pizza, Manakish, and Kaak biscuits, faced growing operational challenges amid rising order demands. Its existing production methods were inefficient, leading to inconsistent product quality and failure to meet market needs. The adoption of natural slate tunnel oven turned these pain points around, achieving a comprehensive upgrade in production efficiency and product competitiveness.

Background & Core Production Challenges

As a leader in Middle Eastern traditional baked goods, the bakery focused on crafting authentic Lebanese specialties—including crispy-edged pizza, fragrant Manakish, and fluffy Kaak biscuits. However, its traditional production processes posed two critical obstacles to scaling up:

Low Production Efficiency: The manual and semi-automatic baking methods struggled to keep up with the surging order volume, resulting in delayed deliveries and missed business opportunities.
Unstable Product Quality: Inconsistent heat distribution in old ovens led to uneven baking—some products had overcooked crusts, while others were underdone inside. This quality fluctuation damaged the bakery’s reputation for authentic, high-quality Middle Eastern baked goods.

Solution: Deployment of Natural Slate Tunnel Oven

To address these challenges, the bakery invested in a natural slate tunnel oven specifically designed for Lebanese pizza and Manakish. The equipment’s tailored features perfectly matched the bakery’s production needs:

Food-Grade Natural Slate Design: The oven’s baking chamber is lined with high-quality natural slate, a material known for excellent heat retention and even heat transfer. It is made of food-grade materials, ensuring compliance with international food safety standards and preserving the authentic flavor of traditional baked goods.
Adjustable Speed Conveyor System: Equipped with a variable-speed conveyor belt, the oven can be adjusted according to the thickness of different products (such as thin-crust pizza and thick Manakish) and specific baking requirements. This flexibility allows for precise control of baking time, adapting to the diverse production needs of the bakery.
Advanced Heating System: The integrated advanced heating technology ensures uniform heat distribution throughout the baking chamber, eliminating hotspots. At the same time, the system optimizes energy consumption, reducing overall energy use by 30% compared to the bakery’s previous ovens.

Remarkable Results: Elevated Quality & Efficient Production

Since integrating the natural slate tunnel oven into its production line, the bakery has achieved significant improvements in product quality, production efficiency, and cost control, especially for its core products:

Traditional Lebanese Pizza: The natural slate’s even heat transfer ensures the pizza crust is crispy on the outside and soft on the inside. Cheese melts uniformly, and the edges are perfectly puffy—consistent with the authentic taste of Lebanese pizza loved by customers.
Manakish (Middle Eastern Spiced Bread): The oven’s precise temperature control fully releases the aroma of the spices in Manakish. The crust is crispy, and the inner layer is tender, enhancing the overall flavor and texture of the spiced bread.
Lebanese Kaak Biscuits: The baking time for Kaak biscuits has been shortened by 40%, greatly improving production efficiency. The biscuits have a crispy surface and a soft interior, maintaining their traditional texture while meeting high-volume production demands.
Overall Operational Upgrade: Production capacity has increased by 50%, easily coping with the growing order volume. The consistent product quality has strengthened customer trust, and the 30% reduction in energy consumption has significantly lowered operational costs.

Why Natural Slate Tunnel Oven Is Ideal for Middle Eastern Traditional Bakeries

For bakeries specializing in Middle Eastern traditional baked goods like Lebanese pizza, Manakish, and Kaak biscuits, the natural slate tunnel oven is more than just a baking device—it is a tailored solution for quality preservation and efficiency improvement. Its natural slate lining preserves the authentic flavor of traditional foods, while the adjustable conveyor system and advanced heating technology adapt to the diverse characteristics of Middle Eastern baked goods.

As the Middle Eastern baked goods market continues to grow, the natural slate tunnel oven provides a reliable production guarantee for bakeries, helping them balance traditional craftsmanship with modern large-scale production and gain a competitive edge in the market.

Eco-stone Rotary Oven: Energy-Saving Upgrade for Premium Bakeries

For premium baking chains specializing in artisanal European bread, croissants, and macarons, consistent product quality and cost control are the cornerstones of long-term success.

A leading European premium bakery chain was once plagued by inefficiencies with its traditional gas-fired ovens, facing soaring energy expenses and unstable product quality. The adoption of the Eco-stone Rotary Oven not only solved these pain points but also achieved a comprehensive upgrade in production efficiency and product competitiveness.

Background & Core Challenges of the Premium Bakery

Focused on crafting high-end European-style pastries, the bakery chain relied heavily on traditional gas ovens for its production process.

However, two critical challenges threatened its operational stability and profitability:

High Energy Consumption: Gas heating accounted for 30% of the total operational costs. Moreover, the significant difference between peak and off-peak electricity prices led to large fluctuations in monthly operating expenses, putting immense pressure on cost control.
Unstable Product Quality: The traditional ovens suffered from uneven temperature distribution, with a temperature difference of ±15℃ inside the cavity. This resulted in inconsistent browning of bread crusts, uneven residual moisture in the inner layers, and a scrap rate of approximately 5%—a major blow to the brand’s reputation for premium quality.

Solution: Deployment of Eco-stone Rotary Oven with Energy Storage & Intelligent Temperature Control

To address these challenges, the bakery chain introduced two Eco-stone Rotary Ovens (500L capacity each). The ovens are equipped with a composite energy storage system (ceramic heat accumulators + phase change materials) and an intelligent temperature control module.

The core design highlights of the solution are as follows:

Energy Storage Design: The oven utilizes off-peak electricity at night to heat the ceramic heat accumulators, storing thermal energy up to 800℃. During daytime baking, it prioritizes releasing the stored thermal energy, only supplementing with a small amount of natural gas to maintain the required temperature. This innovative design significantly reduces energy consumption during peak hours.
Rotary Hot Air Circulation: The oven is equipped with a spiral rotating tray (rotational speed adjustable from 0-15rpm) and dual-cycle hot air systems (top and bottom) with adjustable wind speeds (0.8-2m/s). This ensures 360° uniform heating of the baking materials, minimizing the internal temperature difference to ≤±3℃.
Intelligent Temperature Control: The built-in smart module precisely monitors and regulates the cavity temperature in real-time, avoiding temperature fluctuations caused by traditional manual operation and ensuring consistent baking conditions for every batch.

Implementation Results: Remarkable Energy Savings & Quality Improvement

Since integrating the Eco-stone Rotary Oven into its production line, the bakery chain has achieved remarkable results.

These outcomes cover three key aspects: energy conservation, cost reduction, and quality enhancement:

Energy Conservation & Cost Reduction: Comprehensive energy consumption decreased by 42%, with gas consumption reduced by 60% and off-peak electricity accounting for 55% of total energy usage. The annual energy cost savings reached approximately 80,000 euros, significantly alleviating the pressure of cost fluctuations.
Quality Upgrade: The uniformity of bread crust browning increased to 98%, and the deviation of internal moisture content was controlled below 2%. The scrap rate plummeted from 5% to 0.8%, solidifying the brand’s reputation for premium and consistent products.
Flexible Production Support: The energy storage system enables rapid heating—heating from room temperature to 220℃ in just 12 minutes. This flexibility allows the bakery to efficiently meet small-batch, multi-variety order demands, enhancing its responsiveness to market changes.

Why Eco-stone Rotary Oven Is the Ideal Choice for Premium Bakeries

For premium bakery chains focusing on European-style pastries, the Eco-stone Rotary Oven is more than just a baking device—it is a strategic tool for cost optimization and quality control.

Its innovative energy storage design addresses the core pain point of high energy costs in the baking industry, while the rotary hot air circulation and intelligent temperature control ensure consistent product quality.

Additionally, its fast heating and flexible operation characteristics perfectly match the small-batch, multi-variety production needs of high-end bakeries.

As the baking industry increasingly emphasizes sustainability and quality consistency, the Eco-stone Rotary Oven provides a reliable solution. It helps premium brands achieve green production and enhance market competitiveness effectively.